Saturday, March 31, 2012

Roasted Yellow Pepper Soup

This one requires some patience, but the result is well worth your time. I adapted this recipe from one made by my bestie's mom. Thanks Mama Jo! She pulled a recipe for this soup from a magazine years ago. I made some changes to make it vegan, but you wouldn't be able to distinguish it from the original.

The part that requires patience is skinning the peppers. After roasting them, the skin is supposed to peel off easily. I had a little difficulty with it, even after putting them back in the broiler to roast more. I threw in the towel (literally and figuratively) after removing only about 60% of the skin, and the soup still came out fine. So no worries if you can't get all the skin off.

I love all soup, but a rich, creamy soup wins me over every time. Like the other creamy soups I've blogged about, this gets it's texture from a potato. It's so much healthier (and animal friendly!) than using cream. Bon appetit!

Roasted Yellow Pepper Soup
Serves 4

  • 3 yellow bell peppers
  • 2 Tbsp. olive oil
  • 1/2 large onion, chopped
  • 1 leek, sliced (white and pale green part only)
  • 1 large russet potato, diced
  • 2 cups vegetable stock
  • Dash of salt and pepper

The peppers should look like this once
removed from the broiler.

  1. Roast the peppers: cut them in half and remove the seeds and stem. Place on a baking sheet and broil until the skins begin to blister, between 5 and 10 minutes. (I had to take some out after 5 minutes, and leave the rest in for 10, so keep an eye on them).
  2. Once the skins have blistered and are beginning to brown, place the peppers in a bowl, cover with a dish towel, and let sit for 15 minutes.
  3. In a large pot, sauté the onion and leek in oil until tender, about 5 minutes.
  4. Add the potato, broth, salt and pepper.
  5. Bring to a boil.
  6. Lower heat, cover and let simmer until the potatoes are tender, about 20 minutes.
  7. Peel the skin from the peppers.
  8. Chop the peppers and add to the pot. Cook for another 5 minutes.
  9. Working in batches, transfer the soup to a blender and blend until smooth.

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